Chocolate Cutout Cookies
TOTAL TIME: Prep: 1 hour + chilling Bake: 10 min./batch + cooling
YIELD: about 5 dozen.
I love gingerbread cookies, but my grandchildren don't like the ginger flavor. Now I use chocolate and watch them smile as they take that first bite of these chocolate cutout cookies. —Nancy Murphy, Mount Dora, Florida
Ingredients
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1 cup butter, softened
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1-1/2 cups sugar
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2 large eggs, room temperature
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1 teaspoon vanilla extract
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3 cups all-purpose flour
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2/3 cup baking cocoa
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1/2 teaspoon baking powder
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1/4 teaspoon salt
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ICING:
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2 cups confectioners' sugar
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2 tablespoons plus 2 teaspoons water
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4-1/2 teaspoons meringue powder
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1/4 teaspoon cream of tartar
Directions
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1.
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into creamed mixture.
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2.
Divide dough in half. Shape each into a disk; cover. Refrigerate 30 minutes or until firm enough to roll.
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3.
Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with floured 3-in. cookie cutters. Place 1 in. apart on ungreased baking sheets.
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4.
Bake 10-12 minutes or until set. Remove from pans to wire racks to cool completely.
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5.
In a large bowl, combine confectioners' sugar, water, meringue powder and cream of tartar; beat on low speed just until blended. Beat on high until stiff peaks form, 1-2 minutes. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture.
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6.
Using pastry bags and small round tips, decorate cookies as desired. Let stand at room temperature until frosting is dry and firm.
Nutrition Facts
1 cookie: 91 calories, 3g fat (2g saturated fat), 14mg cholesterol, 43mg sodium, 14g carbohydrate (9g sugars, 0 fiber), 1g protein.
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